I am so happy to announce the arrival of Lyla Evajane! Born April 5, 2013 at 6:51am she weighed a healthy 7lbs. 4 oz.
Lyla is such a special little girl in my life. Not only is she the first child of my dear friend Meghan, but she is also the first Weston A. Price baby of my group of friends. In a sense, Meghan’s pregnancy and Lyla’s healthful existence, was an example for me of an ideal pregnancy and prenatal diet.
Meghan drank plenty of raw milk, ate cod liver, butter, liver, and all nutrient dense foods. She was a mother-to-be rockstar! She delivered at the hospital in her own private room with a midwife and will not be vaccinating her wee one.
I am so excited to see how this beautiful baby grows big and strong, and hope that Meghan will be able to teach and inspire me to be a Weston A. Price mommy!
Congrats, Megs! xoxoxo
As September creeps closer and closer, the first day of school has come for many students, and that means mom has lunch on the brain!
I remember when I was young and I was the kid with the healthy lunch. Sometimes I felt uncool because no one would trade with me, except for my cousin Katie. The only item she would ever trade for, though, was my mom’s tuna fish sandwich! Weird right? But actually, it makes perfect sense! It was a sandwich packed with good fats, protein, veggies, minerals, vitamins, and omega-3’s! Everything a little growing body needs!
There are also lots of other easy to make snacks to go along with sandwiches. Celery is a great base for snacks. You can fill the stalks with cream cheese or raw almond butter with raisins. Dips and hummus with baby carrots and other raw veggies are great! Letting kids have interactive lunch items may even inspire them to create more of their own recipes at home! (And who doesn’t love a helping hand in the kitchen?) Hard boiled or deviled eggs are also a great source of healthy fats and omega-3’s. You can also use raw cultured butter and lacto-fermented apple butter on sprouted bread for a sweet sandwich filled with probiotics! Fresh fruit is great for a little something sweet your little one to finish off their meal (If you slice up apples, make sure to squeeze lemon juice over them to prevent oxidization!)
Whatever you do, though, don’t forget to put your own mommy spin on your kids’ lunches and let your creative side show! You may as well make making lunch fun, right? My mom used to cut my sandwiches into hearts and stars once in a while for holidays or special occasions, and I always felt extra loved when I got a “I love you!” note in there, too.
My mom (somewhat embarrassingly) made my lunch for me almost every day through my senior year of high school, (I was not a morning person, and therefore did not make my own lunch.) but kids are never too old to need good nutrition throughout the day. I know I owe my mom a great debt for keeping me fueled through school and all my extra curricular activities. I’m sure I performed much better in life having a healthy lunch in my tummy. You are what you eat, so make sure your kids are healthy, pure, and nutritionally satisfied!
Good Luck, Moms!
Mom’s Tuna Fish Sandwich:
1 Can White Albacore Tuna Fish (low mercury)
2 Tbsp Mayonnaise
(Go for the real deal, or buy safflower based Mayo. Stay away from canola and soy oil based! They are most likely GMO!)
2 Tbsp Chopped Organic Celery
1 Tbsp Diced Organic Red Onion
1 Tbsp Fresh Chopped Organic Parsley
Sea Salt, Pepper, and Herbamare to taste!
Note: Now that I’m a big girl, I also like to add a bit of Dijon Mustard to the mix with some lettuce or cucumbers on top, and if you’re making it at home, it’s awesome to do an open face tuna melt with raw milk cheese in the toaster oven! Yum!
I’m officially a featured blogger on Thoughtful-Living.Org!
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The foodcation of champions continues! After frolicking the dogs on the beach this morning, we came home to craft an impeccable meal.
Returning home we decided to make sprouted bagels with raw cultured butter and avocado (yay, fats of all kinds!), omelets with local pastured eggs (from yesterday’s farmer’s market), organic tomatoes (also from the market), avocado, onions, and raw cheese cooked in raw butter. Not to mention, topped with sea salt!
Because every meal, including breakfast, should be finished with a little something sweet, I made an oven pancake with organic blueberries and peaches (from yesterday’s farmer’s market), pastured eggs (from the market, too!), sprouted flour, raw milk and butter!
1 tablespoon butter (preferably raw cultured butter)
1/2 cup milk (preferably raw whole milk)
1/2 cup flour (preferably sprouted whole grain or I use almond for gluten-free)
2 eggs (pastured, free range)
1 organic peach*
1/2 cup organic blueberries*
cinnamon to taste*
raw cane sugar to taste*
Put it Together:
Step 1. Preheat oven to 475 degrees Fahrenheit
Step 2. In a bowl, combine milk, flour, and eggs. Mix well.
Step 3. Slice peaches and rinse blueberries.
Step 4. Butter and arrange peach slices and blueberries in pie dish.
Step 5. Pour mixture over fruit in pie pan.
Step 6. Sprinkle cinnamon, sugar, and small pieces of butter on top.
Step 7. Bake in oven for 20-25 minutes or until top and bottom are brown.
*Note: Fruits and spices may be substituted for savory ingredients and butter topping substituted for cheese (fat on top guarantees a good brown top).
I am so pleased to write to you from Rehoboth, DE! Not only is it fabulous to be away at the beach, but it is even more fabulous to be at the beach with my friends from Weston A. Price!
Last November I met two girls (cousins) at the conference and we hit it off. Now, we are reuniting for three days at the beach and to eat as much butter as possible!
After hitting the beach this morning, we followed that by a visit to the Rehoboth farmer’s market.
It was such a great farmer’s market with tons of fresh organic produce and locally raised meat and eggs, too. We chose to get tomatoes and fresh sour dough bread to take home for lunch, but of course we also ate plenty of yummy, fresh, juicy samples and delicious decaf orange chai iced tea. Delicious!
After the farmer’s market, we came home to make lunch as good Weston Pricers do– with lots of butter! Lunch consisted of the fresh sour dough bread and tomatoes from the market along with raw milk colby cheese and raw cultured butter from my farmer in Pennsylvania. (Two of us picked up an arsenal of raw dairy products on the way into town.) All of these delicious, wholesome products resulted in combining to make the perfect grilled cheese with tomato.
And the finished product had to be eaten with naturally fermented pickles and mango kombucha!
A wonderful first day of vacation with two, wonderful milk smuggling girls!
Even though my mom has been a member of Weston A. Price for over a decade now, I don’t think I ever really got it. Sure, my mom would tell me all about why raw milk is awesome and butter is supposed to go on everything (I’m talking about a good quarter of an inch spread on your bread), but I never fully understood why. I think it mostly had to do with being a teenager and being socially obligated to roll my eyes at anything and everything my parents ever mentioned. I mean, heck, parents could never be cool, so clearly everything had to go in one ear and out the other.
This past weekend, at my first Weston A. Price Wise Traditions Conference, my mom told me I had to hear Sally Fallon Morell speak. It was a 5 hour long lecture introducing the work and mission of Dr. Weston A. Price and the work of the foundation named after this amazing man. Within the fist minute of the presentation, everything I had ignored from the mom lectures in the kitchen to the cod liver oil I lied about taking came rushing back in full force, and this time it all made sense.
Dr. Weston A. Price was a dentist who lived from 1870-1948. Intrigued by the increasing number of individuals with dental deformity, Dr. Price hypothesized the malformed dental arches were the result of malnutrition.
Dr. Price turned to studying “primitive” cultures, or isolated cultures that had not yet been breached by the western world. He found diets rich in whole foods, fermented foods and foods dominated by nutrient dense animal fats such as butter, oil, shell fish, fish eggs, and liver. He also found that the overwhelming majority of those “primitive” peoples had no dental deformity or decay, even those who didn’t practice any type of oral hygiene. The “primitive” peoples’ perfect tooth alignment were made possible by the strong, broad, fully developed facial structure and flawless dental arches.
Dr. Price continued to travel the world, finding all of the isolated cultures living on their traditional diets were perfectly formed and healthy through and through. At a time in which many cities were plagued by tuberculosis and other diseases, these people had no signs of these deadly illnesses that had to be attributed to westerners’ new, highly processed diets. (www.westonaprice.org)
The Weston A. Price Foundation mission statement can be summed up in Dr. Price’s last words, “You teach, you teach, you teach.” Sally Fallon Morell has taken these words to heart. Her cook book, “Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats” shows how to eat as our ancestors did and explains why we need to change the way we eat. The images and breakdown of the nutritional values in their “sacred” foods, allows you to thoroughly understand that the foods of the average western diet lack the nutrition our bodies require.
We, the 20 somethings, need to start eating better. Why? Because we are the future. We are the ones who are going to wind up bringing the next generation into this world, and if we keep eating highly processed food, our children are going to continue to be born with developmental deficiencies. Humans have only been eating a commercialized, processed, western diet for about three generations. We have the ability to devolve, to be able to return to a healthier, stable physical state. We can do this by changing the way we eat before, during, and after pregnancy. It’s time to step up to the plate and strive to eat wholesome, humane foods that support our bodies and life force.
Even though I still have a rebellious side, I’m finally beginning to heed the advice of my milk smuggling mom. I’m excited to join her on this journey, to begin to heal my body and live in harmony with mother nature’s preserves.
Happy Veteran’s Day Weekend from Dallas, TX! I mentioned a few weeks back that I would be attending the Weston A. Price conference this year, and today is the second day of the Weston A. Price Wise Traditions Conference! This is my first conference and my mom’s 10th, and I am so happy that she brought me this year! (Best 25th birthday present ever!)
Thursday night after we landed here in the Nation of Texas and got settled here at the Sheraton where the conference is being held, we headed out into the city and ate dinner at a fabulous restaurant, Bolsa. Everything is local and organic when it can be, and it was absolutely delicious!
Yesterday morning I attended Weston A. Price Co-Founder and President, Sally Fallon Morell’s talk on what Weston A. Price is and what the type of eating habits they promote. It’s absolutely fascinating and I will definitely be blogging about that soon!
Today I am continuing to hear amazing leaders, teachers, and researchers in the fields of alternative, local farming and nutrition speak on topics that just resonate with the core of my human essence. It’s time to learn how humans are really meant to eat– to support the bodies we evolved to have today! I cannot wait to share more with you in the days to come!
Much love to all of my raw milk smugglers!
Let’s all help the Rawesome Raw Milk Arrests go viral, use hashtag #rawesome and refacebook every blog or news item you see!
Here are some of the latest new articles and videos:
There are tons more out there! This issue is finally getting some press! Check it out and spread the word!!!
Here is a message from the Weston A. Price Foundation chapter leader who was arrested after protesting the raid of a small family farm that was producing raw milk.